Beetroot Halwa

Beetroot halwa is one of the easiest Indian sweet recipes that can be prepared during this festive season. If you are a newbie in kitchen and scared to try Burfi, Mysorepak etc then make this rich, colorful halwa and trust me you can never go wrong with this recipe. All you need is beets, milk and sugar. It takes anywhere between 45-60 mminutes for preparation. The following measurement makes approximately two whole ramekins of halwa as shown in the picture below. It was sufficient for the two of us. Kindly increase quantity if you are preparing for a larger group

Notes :

1. Sauteing beetroot in ghee is a essential step since it helps to remove raw smell of beets in halwa
2. Adding sugar at the right time is really important. So wait until the beetroot is cooked completely in milk and then add sugar.
3. I used large hole side in a box grater/shredder to grate beetroots since we like little bit crunchiness of the beets. If you grate in smaller hole side there are chances that beets will become mushy
4. Since the beets are already sweet in nature i added around 1/2 cup of sugar. Felt it was perfect but if you have sweet tooth kindly increase quantity of sugar

Print Recipe

Beetroot Halwa

Course

sweets

Cuisine

indian

Prep Time

10 minutes

Cook Time

50 minutes

Servings

Ingredients

• 3 Beetroots Medium sized
• 1/2 cup sugar
• 4 cups milk
• 4 tbsps ghee
• 1/2 tsp cardamom Powder
• 10 Cashewnuts
• 10 Pistachios

Course sweets Cuisine indian Prep Time 10 minutes Cook Time 50 minutes Servings Ingredients 3 Beetroots Medium sized 1/2 cup sugar 4 cups milk 4 tbsps ghee 1/2 tsp cardamom Powder 10 Cashewnuts 10 Pistachios

Instructions

1. Wash and peel skin of beetroot. Grate them using a grater
2. Heat 2 tbsp of ghee in a thick wide bottomed vessel. I used my pressure pan Saute the grated beetroots in ghee for 5-10 minutes in a medium flame. Sprinkle few drops of water (not more than that)

   
3. Once the raw smell of beetroot goes off and it mildly starts to shrink add half litre of milk first
4. Turn the flame to low and let the beets get cooked in milk. Keep stirring in between

   
5. After 15 minutes add the remaining milk and continute to stir inbetween.The beet will become soft and the milk will be absorbed completely

   
6. At this stage add sugar, cardamom powder and a tbsp of ghee

   
7. Mix everything well. Beetroot halwa will start to thicken

   
8. Roast cashews in ghee and grind pistachios to coarse powder
9. Serve warm beetroot halwa with cashews topped with some pistachio powder
10. This delicious beetroot halwa stays good for upto 3 days if stored in refrigerator. Just warm the halwa for few minutes before serving
11. You can serve this as a mid morning snack to friends/neighbors visiting home during Diwali along with some hot bajjis